The most cherished offering

Pakistani food has a lot of takers in the UAE. Extremely popular for its richness and aroma, the cuisine from Pakistan is a fusion of distinct traditions since it carries several culinary influences from various parts of the country.

The sheer variety of recipes from Pakistan is mind-boggling. While food made in the plains is often spicy and tingling, those in the Khyber Pakhtunkhwa, Baluchistan and northern areas use mild aromatic spices and condiments, owing to the region’s proximity with central Asia. Not surprisingly the variety, range and improvisation of the Pakistani food makes it a class apart. Whether it is the slow cooked haleem, a mix of lamb, pulses and spices or sajji, a Baluchi dish, made of lamb stuffed with rice, the range of Pakistani cuisines is incredible.

The Pakistani food fare is incomplete without the mention of biryani. Cooked with chicken, mutton or vegetables, biryani has become a household name in the UAE. Flavoursome and aromatic, it is often served with raita. Pakistani biryani is rustled up in saffron and steamed on low heat until the rice is tender. Garnished with mint and cilantro, it is one of the most popular dishes liked by Pakistanis and non-Pakistanis alike in the UAE.

Among other specialities from Pakistan, kebabs continue to be the best selling ones. Kebabs made in the Khyber Pakhtunkhwa usually have coriander as the main seasoning while kebabs in Sindh and Lahore are marinated with lemon juice and curds before being grilled.

In many restaurants and homes across Pakistan, beef, chicken, and lamb kebabs are not uncommon — seekh kebabs, shami kebabs and chapli kebabs being the most popular varieties. A mixture of exotic herbs goes into making of these kebabs, which are usually grilled, chargrilled or cooked, on the barbeque.

Food connoisseurs love the way lamb shank is cooked in Pakistani kitchens. Slow-cooked with fresh herbs, shank or nihari has a very tantalising flavour. It consists of aromatic bone marrow, garnished with green chilli to spice up the taste. Some chefs serve the marrow alongside the stew as a side dish. As a rule nihari is garnished according to individual tastes with coriander leaves, finely julienned ginger, lemon wedges and deep-fried onions.

Haleem, a thick, spicy paste of lamb is one of main specialities of Pakistan. Made all around the year but mainly in the holy month of Ramadan, it is commonly made from wheat, barley, meat (usually beef or mutton, but sometimes chicken or minced meat) and spices. This dish is slow cooked for several hours, which results in a paste-like consistency, blending the flavours of spices, meat, barley and wheat.

Considered a very nutritious meal, haleem is an excellent source of fibre and protein. A lot of Pakistani restaurants in the UAE serve haleem with chopped mint leaves, lemon juice, coriander leaves, fried onions, chopped ginger root, and green chillies.

Among chicken dishes, tandoori chicken (named after bell-shaped tandoor clay oven) is always in demand. Usually skinless legs are marinated in a tenderising mixture of yoghurt, lemon juice, and spices and the meat is slashed to the bone in several places so that the marinade permeates into it. Cayenne pepper, red chilli powder or Kashmiri chilli powder is used to give it a fiery red hue. Served with a dash of tandoori seasoning, it is the best bird one can ever savour.

—sadiq@khaleejtimes.com